Three Jammy Summer Cocktails from Rialto August 26 2014

Last year, we teamed up with Bully Boy Distillers here in Boston, and some of our favorite local drinking establishments to bring you Jam Cocktails (A.K.A. #Jamtails, for the social-media-inclined): beautifully rendered craft cocktails by some of Boston's best 'tenders, featuring the luscious flavors of Bonnie's Jams.

This season, we're recapping some of our favorite jammy creations, and even bringing you a few more to enjoy. Without pectin, our jams are the perfect stand-in for superior quality fruit syrups—minus all that sugar. Our flavors meld beautifully with citrus, aromatics, and bitters. All that's left is waiting patiently for Happy Hour to begin!

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James Beard Award Winning Chef Jody Adams combines local ingredients with regional Italian culinary traditions at Rialto, located in Cambridge's Harvard Square. To complement the delicious fare, Rialto's innovative Beverage Director, Young Won, is always on the lookout for creative ways to update the restaurant's cocktail cannon. For this year's #RootToShoot summer tasting dinner, Young was inspired by Bonnie's Jams' fresh fruit flavors, as she created the bespoke #Jamtail pairings served alongside each course.

 

As a final solute to Summer 2014, we've got a three-fer: triple the #jamtail offerings, courtesy of Young Won, and Rialto Restaurant.

 

Stone & Bramble:

Young’s Take on Ryan Lotz's Black & Bramble, with a little herbal enhancement

 

2 oz Bully Boy White Rum

0.5 oz lemon juice

0.5 oz sage oregano simple syrup

2 bar spoons of Bonnie's Jams Apricot Orange

 

Garnish: lemon verbena leaves

Glassware: Mason jars

Pour all ingredients together in a Mason Jar. Add ice, top with fresh lemon verbena sprig, screw the mason jar cap tight. Shake vigorously and enjoy!

 

 

Pepe e Pomodoro:

The classic Bloody Mary dons her sexiest summer dress

 

1.5 oz Privateer Amber Rum

.5 oz lime juice

.5 oz tomato juice

2 bar spoons of Bonnie’s Jams Red Pepper Jelly

 

Garnish: dash of Togarashi pepper, julienned shiso leaves

Glassware: chilled coupe glass

Add ingredients to a shaker tin. Stir until well incorporated. Add ice and shake vigorously. Strain into a chilled coupe glass. Garnish with Togarashi pepper and julienned shiso.

 

The North End Cocktail with Fig:

Young’s take on The North End Cocktail, created by Rialto's own Michael Kasianchuk—Boston's answer to a Manhattan!

 

2 oz Bully Boy Boston Rum

0.5 oz Cynar

1 bar spoon of Bonnie's Jams Fig Preserves

 

Garnish: orange peel

Glassware: chilled double Old Fashioned glass

Add ingredients to a mixing glass. Add ice and stir until cold. Double strain into a chilled glass. Garnish with orange peel.

 

The North End Cocktail

2 oz Bully Boy Boston Rum

0.5 oz Cynar

0.5 oz Carpano Antica

 

Add ingredients to a mixing glass. Add ice and stir until cold. Strain into a chilled glass. Serve neat, without garnish.